Better Than Ever Slow Cooker Cacciatore Recipes

SLOW COOKER CHICKEN CACCIATORE WITH MUSHROOMS AND BACON

Slow Cooker Chicken Cacciatore With Mushrooms and Bacon image

Cacciatore means "hunter style" in Italian, and this is a slow cooker riff on that classic Italian braise, which usually features chicken or rabbit with lots of peppers, tomatoes and wine. In this recipe, the mushrooms, bacon and wine give the finished dish a deep and delicious savoriness. The bacon does triple duty: It provides most of the fat in the recipe, it suffuses the dish with smoky flavor, and its little crispy bits hold up nicely over the long simmer. As the dish cooks, the vegetables release their juices, which don't evaporate in the slow cooker, so this may be a more stew-like cacciatore. This makes it delicious served over pasta or polenta or in a bowl served with a hunk of crusty bread to sop up the juices. To serve it as a hoagie or submarine sandwich, use a slotted spoon to scoop the chicken and sauce onto the rolls.

Provided by Sarah DiGregorio

Categories dinner, poultry, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

1/2 pound bacon, preferably thick-cut, sliced into 1/2-inch pieces
1 pound cremini mushrooms, sliced
8 garlic cloves, smashed and chopped
1 tablespoon tomato paste
1/4 cup dry red wine
1/2 large red onion, thinly sliced
1 red, yellow or orange bell pepper, thinly sliced
8 ounces jarred roasted red peppers, drained (about 1 heaping cup)
3/4 cup crushed or diced canned tomatoes (about half a 14-ounce can)
2 tablespoons drained capers
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon red-pepper flakes
1 teaspoon garlic powder
2 to 2 1/4 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1/3 cup chopped fresh flat-leaf parsley
Cooked polenta, pasta or hoagie rolls, for serving (optional)
Torn fresh basil leaves, for topping
Grated Parmesan, for topping

Steps:

Fry the bacon in a large (12-inch) skillet over medium-high heat until crisp and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a 6- to 8-quart slow cooker, leaving the fat behind in the skillet. Add the mushrooms to the fat in the skillet and let them cook over medium-high, stirring only a few times, until the mushrooms have shrunk, released their liquid and started to lightly brown, about 8 to 10 minutes. Stir in the chopped garlic and tomato paste. Pour in the wine and let it come to a bubble, scraping up the browned bits from the bottom of the pan. Scrape the mixture into the slow cooker.
Add the onion, bell pepper, roasted peppers, tomatoes, capers, vinegar, oregano, red-pepper flakes and garlic powder to the slow cooker and stir to combine. Add the chicken, season with 1 teaspoon salt and a generous amount of pepper and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, about 4 hours. (At this point, the dish holds well on the warm setting for several hours.)
Using two forks, break the chicken up into large chunks. Stir in the parsley and let it warm through. Taste and add salt and pepper if necessary. Serve over polenta or pasta or in hoagie rolls, if desired, or alone in bowls. Top with basil and Parmesan.

BETTER-THAN-EVER SLOW-COOKER CACCIATORE

Better-than-Ever Slow-Cooker Cacciatore image

Chicken thighs get even juicier after a simmer in the slow cooker-and in this easy cacciatore recipe, they only take 15 minutes to prep for cooking!

Provided by My Food and Family

Categories Pasta

Time 7h15m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 large onion, halved, thinly sliced
2 lb. boneless skinless chicken thighs
1 bay leaf
2 cans (6 oz. each) tomato paste
1/4 cup fat-free reduced-sodium chicken broth
3 cloves garlic, minced
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1/4 tsp. black pepper
1 pkg. (8 oz.) sliced fresh mushrooms
4 cups rotini pasta, uncooked
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup chopped fresh parsley

Steps:

Place onions in slow cooker; top with chicken and bay leaf. Mix next 6 ingredients in medium bowl. Add mushrooms; stir to evenly coat. Spoon over chicken; cover with lid.
Cook on LOW 7 to 9 hours (or on HIGH 4 to 5 hours). About 15 min. before ready to serve, cook pasta as directed on package, omitting salt.
Drain pasta. Remove bay leaf from chicken mixture; discard. Spoon chicken mixture over pasta; top with cheese and parsley.

Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g

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